Serial Dining

Isabella CastilloApril 1, 2017
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Ah, spring – the season that signals new life. For Valley culinary vultures, it also signals their last chance to take advantage of one-of-a-kind menus at special dinner series hosted by local restaurants and resorts, many of which go on hiatus during the hot summer months.

Farm to Kitchen West Supper Series at The Simple Farm

Farm to Kitchen West Supper Series at The Simple Farm
The Scottsdale Resort at McCormick Ranch’s Kitchen West Restaurant and Scottsdale goat farmers Michael and Lylah Ledner of The Simple Farm teamed up to offer rustic yet elegant dining experiences at the farm. Diners enjoy a three-course meal, farm tour and a meeting with a few other guests of honor – the resident dairy goats. No kidding. Executive Chef Rick Dupere uses fresh ingredients from The Simple Farm and other local producers to craft each meal, served at an intimate community table under the stars. Final dinners of the season will be held at 6 p.m. on April 28 (featuring spring king salmon with a brown sugar-butter glaze and rhubarb pie) and May 19 (chilled potato leek soup; watermelon, radish, feta and watercress salad; raspberry coconut cream pie) at 6 p.m. Reservations are required and the cost is $75 per person.

9080 E. Cactus Rd., Scottsdale, 480-596-7522,,

Heritage Dinner at Marcellino Ristorante
Italian chef Marcellino Verzino will be cooking from the heart at this event. For the first time, Verzino is hosting a dinner built around the recipes he holds dear from his time in his hometown of Reino, Benevento, Italy. The chef will serve five courses – including handcrafted cavatelli and a citrusy Arborio rice cake – as he shares personal stories  and showcases traditional Italian cooking techniques. The dinner is on April 4 at 7 p.m. General seating costs $150 per person, and VIP Chef’s Island seating costs $175. Reservations required.

7114 E. Stetson Dr., Scottsdale, 480-990-9500,

Farmer in the House
Self-described “gentleman farmer” Pat Duncan has partnered with some of the best restaurants in the Valley to create one-time menus of hyper-local cuisine with a focus on fresh fruits and vegetables from Duncan’s Trading Company, which encompasses his Laveen and Litchfield Park farms. As a bonus, a portion of the proceeds for each dinner are donated to the Association of Arizona Food Banks. This cuisine-for-a-cause can be enjoyed on April 6 at Arcadia Farms, April 27 at Lon’s at the Hermosa Inn, May 2 at Blue Hound Kitchen & Cocktails at Hotel Palomar and May 22 at Cafe ZuZu at Hotel Valley Ho. Contact restaurants for times, prices and to make reservations.

Wine Dinner Series at Geordie’s Steak
The Wrigley Mansion’s ritzy steakhouse will host a series of multi-course, wine-paired dinners throughout the year. Each will have its own theme, featuring courses to complement wines from around the U.S. and the world. Upcoming dinners include “Freemark Abbey” on May 10, “Compare and Contrast” on June 20, “Cruising Highway 101” on August 23, “A Taste of Tuscany and Beyond” on September 19, “Around the World” on October 12 and “Cabs and Cuts” on November 15. Menus have yet to be planned, but each dinner will feature wine selected by master sommeliers. Dinners begin at 6:30 p.m. and cost $75 per person. Reservations required.

2501 E. Telawa Trl., Phoenix, 602-955-4079,

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